Asparagus and Artichoke Heart Salad

The beginning of spring means fresh asparagus is in season and bunches of the herbaceous stalks start showing up in stores. The Asparagus and Artichoke Heart Salad featured below is a delicious way to bring in the season.

Steam the asparagus pieces in a steamer basket over boiling water until tender, but not overdone (about 5-8 minutes)

After the asparagus is done, refresh the pieces by soaking them for a couple minutes in cold water, then drain

Cut the artichoke hearts into small wedges.

Fill each individual salad bowl with mixed greens

Arrange the artichoke hearts and asparagus pieces on top.

Dressing

Whisk the orange juice, orange rind, walnut oil, mustard and salt and pepper in a bowl

If serving the salad immediately, drizzle a little dressing over each bowl

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It’s dressed in walnut oil and sweetened with fresh orange juice. Nothing beats fresh when it comes to asparagus. Flash frozen just doesn’t make the cut.

Did you know that it along with avocado, kale and Brussels sprouts is a rich source of the detoxifying and anti-aging compound called glutathione? Glutathione is a cancer-fighting powerhouse that breaks down carcinogens and free radicals.

Other benefits of eating asparagus:

Anti-aging

excellent source of fiber, folate, vitamins A, C, E K and chromium

Prevents mental decline

A natural diuretic that helps to fight edema “swelling”

Contains a prebiotic called inulin. It helps support the beneficial bacteria in our gut.

Low in calories

The calcium, antioxidants, and vitamins A and C in asparagus helps keep your hair healthy.

In Ayurvedic medicine, it’s known to be a kidney strengthener and an overall toning food for women

One of the richest sources of rutin (a natural substance found in plants) which together with vitamin C, helps to energize and protect the body from infections.

It is a source of iron, that boosts the immune system and prevents anemia.

Said to be an aphrodisiac.

It’s also one of the most ancient vegetables and was revered by the Greeks and Romans.

If you’re boiling it, tie the stalks together and stand them up in a pot. Let the tops peek out of the water so they won’t get mushy.

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